Very lightly spray a muffin tin with butter-flavored cooking spray. Wipe out excess. You don't want the eggs oily, but you do want them to release easily.

Crack the eggs into a batter bowl, and add the canning salt. Do not skip the canning salt, as it prevents the eggs from freezing into a gummy or gritty texture. Although they are edible if you skip this, they will not be appetizing.

Whisk until you break up all the yolks, but don't over-whisk or you will create air bubbles. I like to use a batter bowl with a pouring spout.

Pour the eggs into muffin tins. If you want a whole large egg per muffin well, use regular-sized muffin tins. If you want them on the smaller size (more the size of a medium egg), use a 24-well mini muffin tin (mini sized are in the photos).

Lightly spray cooking spray on aluminum foil, cover and freeze the eggs for about six hours. It's helpful to create a flat spot in your freezer before you start.

After they freeze, remove the muffin tins from the freezer. Run a butter knife around the rim of each one to gently loosen--they will pop right out!